- 3 tablespoons grapeseed oil or vegetable oil
- 2 tablespoons red miso
- 1 tablespoon sugar
- 1 tablespoon bottled yuzu juice
- 4 Japanese cucumbers, cut into 1/2-inch-wide sticks
- 4 radishes, thinly sliced
- 1 teaspoon toasted sesame seeds
- cup dried shaved bonito flakes (optional)
- Whisk first 4 ingredients in small bowl to blend.
- Divide cucumber sticks among plates in single layer.
- Drizzle dressing over cucumbers, then divide radishes, sesame seeds, and bonito flakes among salads, and serve.